1/2 cup blanched almonds
1/4 cup sesame seeds
3 tablespoons vegetable oil, divided
2 medium onions, sliced
flour to coat chicken
salt and freshly ground pepper
8 skinless chicken breasts, meat still on the bone
1 cup pitted dried prunes
1 tablespoon cinnamon
1/2 teaspoon turmeric
1 cup chicken stock
3 tablespoons honey
Toast the almonds and sesame seeds in a small, dry skillet over
medium-high heat, stirring constantly, for about 3 minutes or until
light golden brown. Set aside.
In a medium saute pan, heat 1 1/2 tablespoons of the oil. Add the onion
and saute over medium-low heat about 5 minutes, stirring occasionally.
Lower the temperature and cover the onions. Cook, covered, for 20
additional minutes until most/all the liquid given off the by onions has
evaporated and the onions are limp, translucent and golden brown.
Preheat oven to 350 degrees.
Combine enough flour to coat the chicken with salt and pepper to taste.
Coat chicken breasts with seasoned flour, shaking off excess. Heat the
remaining 1 1/2 tablespoons oil in a large saute pan. Saute chicken
pieces until golden, about 15 minutes total. Place chicken breasts, bone
side down, in a baking dish (13" X 9").
Pour the chicken stock into the pan which was used to saute the
chicken. Working at high heat, bring the chicken stock to a boil and
scrape up the brown bits that have formed on the bottom of the pan. Add
the prunes, sauteed onions, cinnamon, and turmeric to the pan. Simmer
for 5-7 minutes until thoroughly heated. Pour the mixture over the
Bake chicken, covered, for 30-40 minutes.
To serve, place contents of the baking dish on a serving platter.
Sprinkle almonds and sesame seeds over the top. Drizzle honey over
Source: adapted from THE SEPHARDIC TABLE:
THE VIBRANT COOKING OF THE MEDITERRANEAN JEWS
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